Rosemary Pan Seared Scallops
Rosemary Pan Seared Scallops are incredibly delicious and simple to make at home. They’re also more cost effective than eating out at a restaurant. Once you learn how to make this simple dish, you’ll find yourself cooking more at your own home.
Pan seared scallops top the list as my most favorite seafood, then grilled lobster tail, crab, shrimp and fish. Scallops have a sweet buttery delicate nutty flavor and then when seared, a crusty golden brown exterior that can not be beat.
I normally fix pan seared scallops with just salt and pepper in a hot skillet with oil and butter. This time, I added a sprig of fresh rosemary to the pan and it bumped the flavor up a notch. I was not disappointed with the rosemary pan seared scallops.
You can serve scallops with any side dish you prefer. Rice, noodles, salad, or veggies. I served mine with Rosemary, Zucchini, Carrot and Parmesan Cheese Noodles. I wait to cook my scallops after everything else is ready for the meal and the table set. This way the meal is warm enough to eat and the scallops are hot and fresh.
I have two favorite pans I like to use when searing scallops. One is the Stainless Steel Nonstick Cookware from Pampered Chef https://www.pamperedchef.com/pws/dhammer1/shop/Cookware+%26+Bakeware/Skillets+%26+Fry+Pans/10%22+Stainless+Steel+Nonstick+Skillet/2087 the second is a good Cast Iron Skillet. Pampered Chef has amazing Cast Iron cookware as well. https://www.pamperedchef.com/pws/dhammer1/shop/Cookware+%26+Bakeware/Skillets+%26+Fry+Pans/10%22+Cast+Iron+Skillet/100178
Rosemary Pan Seared Scallops
Ingredients
- 16 oz Sea Scallops (dry are best)
- 2 Tbsp Butter – separated
- 1 Tbsp Oil – high smoke point oil is best. I use grapseed oil
- 2 Sprigs Fresh Rosemary
- Salt & Pepper to taste
Instructions
- Pat the scallops dry with a paper towel. I like to lay mine out on a cooling rack placed over the sink afterwards for about 10 – 15 minutes. It helps to ensure the scallops are dry and come to room temperature.
- Sprinkle the tops of the scallops with salt and pepper.
- Heat a skillet until the skillet is good and hot. I use either my 10" Pampered Chef Stainless Steel Nonstick Cookware skillet or the 10" cast iron skillet. Both work perfectly.
- Add 1 Tbsp oil to the pan and 1 Tbsp of butter. Swirl to coat the bottom of the pan.
- Place the scallops around the edge of the pan (it's hotter there usually). Give the scallops space so they don't steam each other.
- Sear for 2 minutes. DO NOT MOVE or PEAK UNDER.
- Turn the scallops over and add another TBSP of butter.
- Pinch one spring of fresh rosemary in half and add to the pan with the scallops.
- Let the scallops sear for 1 1/2 minutes – DO NOT MOVE them.
- Then push the scallops to one side of the pan and baste them with the butter for the last 30 seconds.
- Serve Immediately.
- I wait to cook my scallops after everything else is ready for the meal and the table set. This way the meal is warm enough to eat and the scallops are hot and fresh.